We will be featuring a multi-course dining experience by one of Chicago’s best plant-based restaurants. Guests will be treated to an exclusive chef curated 5-course prix fixe dinner showcasing a seasonally crafted menu of vegetable-forward dishes as well as a sparkling toast.
We hope you’ll join us and can’t wait to spend an amazing evening with you!
*Please note: seating is limited for this specially priced event*
Althea is known for their innovative, contemporary and globally inspired plant-based cuisine and brings the future of food to Saks Fifth Avenue Chicago under the direction of renowned celebrity chef and plant-based pioneer, Matthew Kenney. The restaurant offers a diverse variety of organic, globally-inspired and thoughtfully-sourced ingredients, with the menu including fresh interpretations of traditional dishes alongside some of Kenney’s namesake classics. Located on the 7th floor of Saks Fifth Avenue across from the Men’s lounge, Althea serves innovative, beautiful plant cuisine set against impeccable views of downtown Chicago and the iconic Magnificent Mile. (please find more information about Althea at their website, https://www.matthewkenneycuisine.com/althea)
Join Chicago natives on an exploration of Chicago’s vibrant vegan scene. Centered in Chicago’s River North/Gold Coast neighborhoods, you’ll be introduced to some of your hosts’ personal favorites, hand picked to demonstrate the quality and variety of plant-based offerings in Chicago.
You’ll eat your way through 6 tasty stops, each location showcasing an appetizer, entree, or dessert carefully selected from their menu. Portions will be “tapas style” so that you can taste all that the tour has to offer. This tour is great for getting together with friends, showing off the city to out-of-town guests, or celebrating a special occasion.
Come join us as we explore one of the most beautiful cities around!
Natassia has a passion for food, positive vibes and all things healthy!
Natassia turned to a plant-based diet back in 2010 in response to health concerns and hasn’t looked back. She has a certification in Plant-based Nutrition through the T. Colin Campbell Center for Nutrition Studies (a program created by her favorite doctor 🙂 ).While searching for tasty and healthy options as a newly minted vegan, she founded www.veggieluvparadise.com.It has since become a passport of places, dishes, tips and recipes of things she loves.Turns out, others like it too and she has quickly gained a following.Click here to check out Natassia’s Instagram, a fun resource of awesome veggieness.
I have to share this with you. In the recent months, I’ve been obsessing over beet burgers, thanks to Ground Control 😉 They make an awesome beet burger! And I have, for the absolute longest, been testing out ingredients, trying to put together a really, really great recipe… One that has the best of everything — healthy, tasty, hearty and more. This recipe has it all. Add a little red onion on top and you’re good to go! AND/OR, some melted Chao (yumm…), cilantro or avocado (to die for!). Hope that you enjoy!
Cook’n the beets – Heat the oven to 400°F. Wrap the beets in foil and roast for about 50 to 60 minutes (until fork tender). Set aside to cool.
Cook’n the rice – Bring a 2-quart pot of water to a boil. Salt the water and add rice. Reduce heat to a simmer and cook until it’s a bit beyond al dente. About 35 to 40 minutes.
Sauté’n the onions – Heat olive oil in a skillet over medium-high heat. Add the onions and a bit of salt. Cook until golden brown and charred around the edges, about 10 to 12 minutes. Add the garlic and cook until fragrant, about 30 seconds. Pour in cider vinegar. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.
Process’n the oats – oats in food processor until reduced to a fine flour. Transfer to a small bowl and set aside.
veggieluvDrain and rinse one of the cans of beans -and transfer the beans to the food processor. Scatter the dates on top. Pulse in bursts until the beans are roughly chopped. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add the whole beans to the mixing bowl.
Grate’n the roasted beets – Scrape the skins off the cooled roasted beets with the edge of a spoon. Grate the peeled beets on the largest holes of a grater. Transfer the beet gratings to a strainer set over sink. Press and squeeze the gratings to remove as much liquid as possible from the beets (or save juice for other fun recipe). Combine’n the veggie burger mix – Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, 2 teaspoons of smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper to taste. Finally, add the oatmeal flour, cereal and flax egg and mix until you no longer see any dry oatmeal or flax egg.
Refrigerate’n the burger mix for 2 hours, or up to 3 days – Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate. Best case burger scenario, let it sit in the frig overnight.
Shape’n the burgers – When ready to cook the burgers, first shape them into burgers. Scoop up about a scant cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns. You should end up with about 6 large patties.
Cook’n the burgers – Heat a skillet over high heat. Add a few tablespoons of olive oil to completely coat the bottom of the pan.
Cook the patties for 2 minutes on each side. Should see a nice crust. Then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes until the patties are warmed through.
When Padma Lakshmi isn’t hosting the super popular, Emmy award-winning cooking competition show, Bravo’s Top Chef, she is eating plant-based diet – for her health, the environment and her pocket. She has teamed up with the Morningstar Farms brand to promote the benefits of eating a plant-based diet. I support this entirely. It is a friendly way for anyone to incorporate a more balanced diet into their lives. So Pledge! – One meal, two meals, twenty-one meals a week. It’s up to you. Check out her interview [Video: Padma Lakshmi and Morningstar Farms Present the Pledge] and also the ‘Veg of Allegiance’ video below with more details on ‘The Pledge’!
Chicago Restaurant Week is back! And boy, do plant-based foodies have options this year! And not just options at the vegetarian/vegan specific restaurants. A whooping 60+ restaurants for plant-based folks to enjoy (and restaurants with such culinary diversity)! How can I not get excited about this?! And don’t forget, when calling to make a reservation, mention your interest in the vegan option and ask what they’ll be serving too — since they are special prix fixe menus. 🙂 Check out the many, many choices with links below! Cheers to exploring what the great city of Chicago has to offer us plant lovers!
Adamus [American] Contemporary Loop Lunch | Dinner Menu
Bill Nye! Boy! Growing up, I remember how excited I was to watch his show every week. And he still exists! 😉 Now, with a different show — “Eyes of Nye” — educating young kids just as he has for 20 years! But the information on this video is not only relevant to the youngsters, it is relevant to everyone. He breaks down the GMO (genetically modified organisms) debate in his amazingly fun and thorough way! Check it out!
Hi All! Whether we like it or not, winter is in full-effect. 😉 I cannot believe that we find ourselves in December! December!! How fast does time fly?! Better yet, how fast did this year fly by?! We are just weeks away from 2015. Wowza! I recently ran across an excellent quote for December…this being the last month of the year… “You have one month to finish the book of 2014. Make the last chapter the best one yet.” Pretty powerful, right?! Let’s make December a great one!
In efforts to continue eating healthy and fresh (which can be pretty difficult when the cold weather hits us), as well as continuing a diet free of the ‘not-so-great’ pesticides, processed foods and GMOs, I discovered this really amazing link (Your Guide to Obtaining Fresh, Organic Produce in The Middle of Winter). Easy guide to finding produce in the winter (right now!) and it does not have to be expensive nor difficult. And not all fruits and veggies need to be organic — anyone know about the clean 15?? This guide is the best! Hope that you enjoy! 🙂
It seems like I am forever on-the-go…primarily Monday-Friday. Getting out the door can be a bit of a chore, especially if making the extra effort to eat something nutritious. And as a mother of a 11 month old who is breastfeeding, consuming the adequate amount of vitamins and minerals is essential. These cookies definitely became my solution. I eat 2 every single morning. They have boosted my energy and I feel balanced and ready-to-go when I arrive at work. I’ve forgotten to throw them in my bag on a couple of occasions and was super bummed, as they’ve now become a huge part of my morning ritual. 🙂 Hope that you enjoy them as much as I do! Cheers!
1 cup of chopped walnuts
1 cups of regular oats, divided
1 3/4 cups of brown rice flour (can substitute with oat flour for that extra boost)
1 tsp baking soda
1/2 tsp cinnamon
5 dashes of nutmeg
1/2 cup of pure maple syrup
1/2 cup of almond butter
2 tbsp almond milk
3.5 tbsp coconut oil
2 tsp pure vanilla extract
1/2 cup of cranberries
1/2 cup of pumpkin seeds
1/4 cup of coconut flakes
Preheat oven to 350F
In a large bowl, add flour, baking soda, cinnamon, nutmeg – MIX
Add in maple syrup, almond milk, canola, vanilla – MIX
Add walnuts, almond butter, oats, cranberries, pumpkin seeds, coconut flakes (stir batter after adding each individual ingredient)
Take about 2 tbsp of dough, make a ball, and then flatten with fingers. Place on cookie sheet. Repeat.
Bake for 10 minutes.
Remove from oven and let sit on for 2 minutes before placing onto a cooling rack for 10-15 minutes.